One-Pot Pasta with Cauliflower, Lemon & Capers
7
Points®
Total time: 35 min • Prep: 20 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
No colander needed! Just stir frequently while the pasta cooks. That lets the starches unite all the ingredients, creating a thick, rich sauce.
Ingredients
Olive oil
1 Tbsp
Garlic
3 clove(s)
Red pepper flakes
0.25 tsp
Uncooked whole wheat pasta
8 oz
Cauliflower
1 head(s), small
Lemon zest
1 tsp
Fresh lemon juice
0.25 cup(s)
Table salt
1 tsp
Black pepper
0.25 tsp
Capers
1.5 Tbsp
Grated Pecorino Romano cheese
0.25 cup(s)
Fresh parsley
0.25 cup(s)
Instructions
1
In a large, heavy pot or Dutch oven over medium heat, warm the oil. When the oil shimmers, add the garlic and red pepper; cook, stirring, until fragrant, about 1 minute.
2
Add the pasta, cauliflower, lemon zest, lemon juice, salt, black pepper, and 3 cups water to the pot; increase the heat to high and bring to a boil. Cook, uncovered, stirring frequently, until the pasta is al dente, the cauliflower is completely soft and beginning to break down, and the liquid has reduced to a thick, saucy consistency, 10 to 12 minutes (if the pasta starts to stick together before it’s fully cooked, add an additional ½ cup water).
3
Remove the pot from the heat and stir in the capers; cover and let sit for 2 minutes. Sprinkle with the cheese and parsley.
4
Serving size: 1½ cups
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